January 28, 2013

guest post: superbowl sticky wings

Looking for something to have for the Super Bowl?  These are guaranteed the best wings you'll ever have.  This is a secret family recipe, so let's keep it between us, OK?

This is the garlic after I minced it.  Ingredients at the ready.

I'm making wings here

Looks good enough to eat

SueMcQ's Ultimate Honey Garlic Sticky Wings


2 ½ lbs of chicken wings
½ cup of sugar
¼ cup of honey
2 T. oil
2 T. chili sauce (I used sriracha as a substitute, and it worked great)
¼ t. garlic powder or a couple of cloves, minced
¼ t. salt


Combine above ingredients and marinate at least one hour, preferably overnight.
Bake 350 to 375 degrees for 2 hours (or longer until brown (caramelized) and sticky).

Get 'em while they're hot!

January 23, 2013

pho soup with tofu

It's been cold 'round here these last few days.  I must admit I secretly love it.  It's the perfect excuse to build a nest of blankets and pillows on the couch and stay for awhile.

The other reason I love the cold is that I get to make and eat lots of soup. This delicious pho soup, has it all: lots of fresh veggies, lots of flavour, and a little bit of tofu to get your protein.  Plus it's really easy to make and takes practically no time at all.

Here's the recipe!

Pho Soup with Tofu

1.5L stock (chicken or vegetable)
2-3 tbsp sriracha sauce
2 tbsp hoisin sauce
1/2 package medium-hard soft tofu, cut into cubes
bean sprouts, washed
basil leaves, washed
coriander, roughly chopped
green onions, chopped

Pour the stock in a large pot.  Bring to a boil then reduce the heat let the stock simmer.  Add sriracha and hoisin sauce.  You can add more or less srirracha sauce depending on how spicy you like your soup (I like it really spicy).  Add tofu and let it cook for about 10 minutes.

Pour the soup into bowls, then add as much fresh veggies as your heart desires, right into your soup: bean sprouts, basil, coriander and green onions.

I personally love loading up on the basil, I think it makes it takes like real pho.


January 20, 2013

guava compote

This is a tasty little snack recipe my mom taught me.  If you ever see guava at the market and wonder what you can make with them, buy about a pound and make yourself some guava compote.  It goes really well with some greek yoghurt and honey.

1lb guava, washed and cut in half
1/4 cup sugar (you can reduce or increase the amount of sugar depending on how sweet you like it, I like it not too too sweet)
1 cup water

Place all of the ingredients in a pot on medium heat.  Cover, stirring occasionally,  and let it cook for about 30 minutes until the guava are completely soft when fork-tested.  Let cool before serving.


January 13, 2013

guest blog: bacon baked beans

Delicious and easy to make.  I based this on two recipes.  One is Alton Brown's.  I only took a few ideas from that because he wants you too use dried beans, which takes a long time for them to be edible.  You have to soak them over night, but I ain't got time for that!  So my main source for this recipe is my mom.  Her recipe is much simpler and it came out great.

Here's the recipe!

Bacon Baked Beans
makes about 6 servings


half of a package of bacon, chopped up
2 medium onions, chopped
couple of cloves of garlic, chopped
jalapeño, chopped
1/4 cup of tomato puree
1/4 cup of brown sugar
can each of red and white beans, drained
vegetable broth
salt and peper to taste

On the stove, start the bacon cooking, and when you have it mostly cooked, add the onions.  A few minutes later, once the onions are softened, add the garlic and jalapeño.  Once those are cooked, add the tomato puree and the brown sugar and cook for a few minutes.  Now add the beans and enough broth to make the desired consistency.  Mix, cover and put into the oven at 350 degrees for 45 minutes.  Enjoy!

January 08, 2013

gluten-free banana chocolate chip muffins

These should really be called guilt-free banana chocolate chip muffins.  They use coconut flour and bananas, so there's packed with fibre and potassium.  So good for you and super delicious!  What are you waiting for?

These muffins and this chocolate cake are my favourite gluten-free recipes yet.

ready to pop into the oven!

cool down time 
They're supposed to cool down before you dig in.  Mr. A let them cool down for all of 2 seconds.  That's how I knew they were winners!

Oh one more thing: don't worry if they don't rise a lot once they're baked, that's normally.  As long as the knife comes out clean, you know they're done.

Here's the recipe!

Gluten-Free Banana Chocolate Chip Muffins
adapted from Eat Good 4 Life

3 eggs, lightly beaten
1/3 cup coconut oil, melted

pinch of nutmeg

1/2 tsp cinnamon
2 ripe bananas, mashed 
1/3 cup honey
1/2 coconut flour
1/2 teaspoon baking soda

1/2 cup semi-sweet chocolate chips


Preheat oven to 350°F and line a muffin pan with cupcake liners. Set aside. 

In a mixing bowl, mash bananas until creamy, add in honey, spices, eggs and coconut oil  and mix through.
Add coconut flour, and mix well. I do this with a wire whisk. Allow batter to sit for 5 minutes to allow the coconut flour time to absorb the liquids.

Add baking soda and chocolate chips and combine. Fill cupcake liners all the way like in the picture.
Bake for 25-30 minutes or until lightly browned on the top and a knife inserted comes out clean.

Remove muffins from the baking pan and let cool on a wire rack. 


January 05, 2013

art idea: split canvas

Just wanted to share this cool art idea that I tried over the holidays.  

Using two canvases instead of one is a fun idea for painting one thing.  I decided to paint a tree, using the pear trees in our backyard as the inspiration.

January 01, 2013

best Tarts & Crafts of 2012

Welcome 2013!  I hope that you'll bring lots of peace and love to our little world.

2012 was my first full blog year (!) so I decided to put together a list of your and my own favourites.

Here they are:
lemon poppy-seed cake


thai noodle salad

homemade decorative pillow

blueberry brown-butter muffins

smoked chicken 
trail mix cookies

Thank you for reading!

I wish you all the best for 2013!